Mediterranean lunch

With every day summer is closer and closer, usually this part of year I can’t stop counting days before I’ll get the chance to jump in the sea and have a swim. I already did that close to a month ago and since returning back to Zagreb I can’t stop thinking of the clear blue sea, drinking beer on the patio and laying back in the sun. When at the seaside I’m in the summer state of mind, relaxing, enjoying every second and nothing’s better than having a light, easy-to-make lunch.

I’m sharing with you three simple salads, because simplicity is key when the sun is calling you out. I hope you’ll enjoy my version of a Mediterranean lunch as much as you can enjoy the view in these photos of the place where I usually spend my summer vacations. Summer is near so start preparing!

Preparation: 25 min

Servings: 2 – 4

Ingredients

Salad 1

250 g tomatoes, sliced

200 g Mozzarella cheese, sliced

olive oil

salt & pepper to taste

Salad 2

200 g tomatoes, sliced

200 g red bell pepper, sliced

100 g red onion, sliced

3 leafs basil, fresh & chopped

olive oil

aceto balsamico

salt & pepper to taste

Salad 3

6 anchovy fillets

6 olives, sliced

2 tsp capers

1 chili pepper, sliced

2 tsp vinegar

olive oil

toast

How to

For the first salad mix sliced toamtoes and Mozzarella cheese in a bowl and season with olive oil and salt.

For the second salad in a medium bowl mix together sliced tomatoes, onion, red bell pepper and fresh basil. Season with olive oil, aceto balsamico and salt.

For the third salad mix together in a medium bowl anchovy fillets, capers, chili pepper, olives and season with vinegar and some pepper.